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Baked Egg and Chorizo Enchiladas

Jenny Huang
  • minutes
  • Serves 4

INGREDIENTS

1/2 lb

Mexican chorizo, fresh

1/2 cup

Cilantro

1 lb

Tomatillos

1

White onion, medium half half

1 cup

Water or chicken stock

1 tsp

Salt

1/2 cup

Monterey jack cheese